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Victoria and I were talking about some of the most expensive foods in the world. Saffron came up as one of those food items. I wanted to try and see if the price meets the hype. Well I’ve tried this recipe twice and I’m here to say I will purchasing some saffron for my mom and my sister-in-law to add to their kitchens. The saffron adds a nice hint of color and a nice warm flavor that I suspect I’ve probably had this spice before.

So here is what you need for the potatoes with saffron and parsley.

• 1 lb red skinned potatoes chopped into large chunks
• 3 to 4 threads of saffron
• 1 T salt
• 2 T melted butter
• 1-2 T dry parsley flakes
• Pepper

Place potatoes in pot and add cold water to cover potatoes by 2 inches. Add saffron treads and salt. Let potatoes boil for 10 to 15 minutes or until potatoes are just tender. Drain liquid from potatoes and stir in melted butter and parsley. Season to taste with salt and pepper.

Ready to print recipe: Potatoes with Saffron and Parsley

Grilled potatoes sounds great but what I’ve learned is that just potatoes is not appetizing as it sounds. The foil protects from some grill flavors from mixing with the potatoes. So I started to experiment by adding some additional flavors.

What you will need for two servings:

• 2 medium red skinned potatoes diced
• 1 shallot finely chopped
• 1 T butter
• 1 T light cooking oil
• 1 T dry parsley flakes
• 2 tsp garlic powder
• 2 tsp all purpose seasoning
• 1 tsp salt
• 1/2 tsp black pepper

Create flat foil packet with all ingredients in. Heat grill to high heat and place foil package in center of heat. Cover grill and let cook for 10 minutes. Flip foil package on other side and cook for an additional 10 minutes. Gently peel open foil package careful of the hot steam to check to see if the potatoes are cooked fully. Potatoes should be fork tender. Remove from foil and serve.

Ready to print recipe: Grilled Potatoes with Shallots